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Roasted partridge with spätzle

Richard Bainbridge's roasted partridge recipe is served with spätzle, a type of traditional handmade German noodle. The birds are stuffed with hay and juniper before roasting for a wonderfully aromatic finish.

To serve

Equipment

Ice

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Method

To make the spätzle, combine the eggs, egg yolk and milk in a bowl. Place the flour on a work surface, form a well in the centre and pour in the egg mixture, mixing thoroughly until it comes together to form a loose dough. Stir in the melted butter and a pinch of nutmeg

Bring a pan of salted water to a rolling boil. Push the spätzle dough through the holes of a sturdy colander or potato ricer to form small noodles which drop directly into the boiling water

3

Boil the spätzle for a minute or two until they rise to the top of the water, then drain and place into iced water to stop them cooking further. Once they have cooled, drain them again and season with oil and salt. Set aside until ready to serve

4

Preheat the oven to 180°C/gas mark 4

5

Place the thyme, bay leaves, hay and juniper berries into the cavity of each partridge. Season well with salt

Preheat a large ovenproof frying pan over a high heat. Once hot, add a splash of oil and gently place the birds into the pan. Turn the heat down by half, add the butter and allow to foam, spooning it over the birds to baste. Colour all over until golden brown then transfer the pan to the centre of the oven. Roast the birds for 8–10 minutes

50g of salted butter

7

Remove from the oven and leave the partridges to rest on a rack for 8–10 minutes. Finish with a good crack of white pepper

With a background in classical cooking in Michelin-starred kitchens, Richard Bainbridge returned to his home city of Norwich to open Benedicts, a renowned restaurant which serves Norfolk produce cooked with passion, playfulness and creativity.

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